The analysis of influences of a different technological treatments to physical characteristics of heat processed chicken meat
1997
Grujic, R. (Tehnoloski fakultet, Banja Luka (Bosnia and Herzegovina)) | Komic, J.
In this paper is presented the analysis of influences of few factors (a way of storing meat, a mode of heat processing, a level of final temperature in a sample center and interaction of those factors) to intensity change of mass, length and scope of white chicken meat. The analysis is performed on factorial experiment basis with three factors. Factor A (a way storing) has two levels (4 deg C and -20 deg C), factor B has two levels (boiling and frying) and factor C has five levels (45 deg C, 55 deg C, 65 deg C, 75 deg C and 85 deg C). The analysis of variance of obtained results shows that all treatments have significant influence to changes of mass, length and scope of samples. It is established that interactions (AB, AC, BC and ABC) have significant influence also to changes of observed parameters.
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